Mini Apricot, Hazelnut and Christmas Filling Pies

• gluten‑free flour↗170 г g
• ground cinnamon↗½ ч. л. tsp
• unsalted butter100 г g
• granulated sugar1 ст. л. tbsp
• semi‑dried apricot↗140 г g

  finely chopped

• semi‑dried fig↗85 г g

  finely chopped

• packaged roasted hazelnuts↗100 г g
• ground cinnamon↗1 ч. л. tsp

  ground nutmeg and spice mix

• orange↗цедра та сік

  zest and juice

• butter↗50 г g
• banana1

  sliced

• brandy↗3 ст. л. tbsp
• powdered sugar↗

  for serving

Step-by-step instructions

1. 1

   For the dough: place gluten‑free flour and ground cinnamon in the bowl of a food processor. Add unsalted butter and mix until the mixture resembles coarse crumbs. Add granulated sugar and 3 tbsp cold water, mix until the dough comes together into a soft ball (≈30 sec). Place the dough on a flour‑dusted surface, quickly form a ball, adding more water if needed. Wrap the ball in cling film and chill for 30 min.

2. 2

   Preheat the oven to 190 °C (convection 170 °C, gas 5). Roll out the chilled dough on a lightly floured surface to about 5 mm thickness. Using a 7 cm cutter cut 10‑12 circles and place them in a mini‑pie tin (12 holes). For the lids use a 6 cm cutter or a star‑shaped cutter of the same diameter. After forming, chill them in the refrigerator.

3. 3

   Prepare the Christmas filling: place all ingredients (semi‑dried apricot, semi‑dried fig, roasted hazelnuts, ground cinnamon, ground nutmeg and spice mix, orange zest and juice, butter, sliced banana, brandy) in a food processor and puree, stopping periodically until smooth. Spoon 1‑2 tsp filling onto the centre of each lower circle, moisten the edge of the dough with water and cover with the top. If the top is round, cut a small hole in the centre with scissors so steam can escape during baking. Bake 12‑15 min until the pies turn golden. Transfer to a rack, let cool and dust with powdered sugar.